We have an exciting opportunity for an experienced and enthusiastic couple to manage one of our exclusive shoot lodges for the season (September - February)

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About the Role

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Based at Bettws Hall, Mid-Wales, this is a combined role requiring teamwork and a shared commitment to delivering exceptional experiences for our valued guests. One partner will excel as a professional chef, while the other will thrive as a dedicated lodge host.

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The Chef

• Experienced head chef or senior sous chef with a strong background in rosette-standard establishments.

• Meticulous with fresh ingredients: Clean and precise preparation methods are expected, resulting in high-quality presentations.

• Creative & Autonomous: Create seasonal menus for 8-16 guests (with occasional larger groups), tailoring them to guest preferences while adhering to provided breakfast and dinner formats.

• Dietary Expertise: Understand and cater to all dietary requirements.

• Food Safety Champion: Ensure the kitchen upholds the highest environmental health standards and maintain relevant paperwork.

 

The Host

• Impeccable Presentation: Project professionalism and friendliness, making guests feel welcome from arrival.

• Beverage Service Expert: Manage the bar, serving drinks, wine, and champagne. Basic cocktail skills are a plus.

• Dining Expert: Oversee breakfast setup and service, manage formal dinners, and ensure correct table layup according to menu.

• Keen Eye for Detail: Maintain a clean and immaculate environment throughout the lodge's communal areas.

• Problem-solving Pro: Handle unforeseen circumstances professionally.

 

Benefits

Very competitive salary, live-in option available, tip share and excellent career progression.

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Ready to join us?

Our free house, The Bull & Heifer, is based just a short walk away from Bettws Hall, serving real ales and fine, fresh food amongst a friendly and comfortable setting. 

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If you are interested in joining the team at The Bull & Heifer in delivering the highest customer service, then please click below to see latest available vacancies.

We are looking for a highly motivated individual to join our expanding team as a Dealership Co-ordinator. This role offers a dynamic and varied environment, where you will play a key role in supporting our sales, workshop, and fleet operations.

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Sales

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• Carry out sales administration from quotations, deliveries, invoicing, customer-care call

• Facilitating the registration and handover of the sales of new vehicles

• Working alongside our Marketing Manager to keep our online appearance up-to-date

• Reporting on monthly movements, sales and customer feedback

 

Workshop

• Raising Purchase Orders for the workshop and ensuring adequate stock of parts

• Liaising with suppliers to ensure we are receiving the best prices for our customers

• Invoicing all workshop jobs, external clients and internal locations

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Fleet

• Managing the in-house tracking system

• General compliance administration (HGV, RHA, Tax & MOTs)

• Handling warranty claims

• Handling insurance renewals and claims

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Your Qualities

• Motivated, can-do attitude

• Ability to work on your own as well as part of a team

• Office-based with occasional visits to customers and assisting with Shows

• Good communication skills

• Looking for career progression and growth in an expanding family company

• Experience with customer-facing roles within the agricultural and/or motor vehicle industry (preferred but not required)

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Contact

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Amy Evans

Tel: 01686 650628

Email: amy@bettwshall.com

Bettws Hall Sporting Estates is seeking a Junior Sous Chef for this exciting new opportunity in a unique environment producing 100% fresh food in a number of the company’s establishments from fine dining private dinners in the sporting lodges, to Modern Gastro pub food.

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Job brief

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We are looking for a Junior Sous Chef to exceed our guest’s expectations with excellent cooking according to the executive chef’s recipes and specifications.

Responsibilities

• Prepare menus in collaboration with colleagues and  assist in the day-to-day operation of the kitchen

• Ensure smooth running of your section

• Prepare dishes from scratch

• Ensure all stock is rotated to ensure minimum wastage

• Put effort in optimizing the cooking process with attention to speed and quality

• Produce food of consistently high quality, taste and presentation to the executive chefs guidelines

• Help to maintain a climate of smooth and friendly cooperation

• Adhere to health and safety and food handling guidelines.

• To maintain exemplary cleanliness and hygiene standards

• Complete all necessary paperwork relating to the kitchen food safety plan.

• The CDP must maintain effective communication within the kitchen.

• Maintain required food gross profit

 

Requirements

• Proven experience in a similar role, in a fresh food environment

• Excellent use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiently under pressure

• Knowledge of best cooking practices

• To be flexible with working hours

• Positive can do attitude

• You will be expected to work at multiple sites in the area at a variety of fresh food establishments.

• Be able to run the kitchen in the lead chef’s absence

• To perform any other reasonable task or duty as directed by your supervisor

• Level 2 or higher in professional cookery preferred but not essential

• Up to date food hygiene certificate

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Company benefits

• 42.5 hour working week

• £27,500 per annum

• Meals on shift

• Share of tips

• Live in available

• Supported Development

• Excellent opportunities to progress

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Contact

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Andrea Williams

Tel: 01686 651210

Email: andrea@bettwshall.com